Braised chicken with chestnuts
Raw materials: fresh chicken 1 chicken (about1000g), Chinese chestnut 200g, refined salt 3g, monosodium glutamate 2g, soy sauce 40g, white sugar100g, chicken soup 600g, wet starch 20g, garlic white 20g, lard 50g and sesame oil 250.
condiment
prepare
1. After the hen is slaughtered and washed, cut the whole chicken in half, cut the breast and wings into 6 pieces, and cut the other parts into 3 cm square pieces.
2. Cut chestnuts into crosses, boil them in boiling water for 5 minutes, and take them out and shell them.
3. Put the wok on high fire, add sesame oil and heat it to 70%, add chicken pieces and fry for about 3 minutes, then drain the oil.
4. Put the original wok on high fire, pour in chicken nuggets and chestnuts, add chicken soup, refined salt, soy sauce and white sugar, cover the pan and stew for about 2 minutes, then move the wok to low fire and continue to stew for 10 minute. When the chicken is soft and chestnut powder is waxy, add lard, monosodium glutamate and garlic and stir well.
trait
This dish is golden in color and delicious, with fresh and tough chicken and sweet chestnuts, which is delicious in the Mid-Autumn Festival. It is mostly used for civil weddings, birthdays, auspicious occasions and celebrations. Has the effects of tonifying deficiency, invigorating spleen, strengthening tendons, promoting blood circulation, promoting lactation, and stopping leukorrhagia. It is beneficial to the elderly and infirm, chronic diseases, tuberculosis, gastroptosis and other patients.
pay attention to
Bass banana
Ingredients: 500g banana, 50g egg and 20g flour.
Flavoring sugar and vegetable oil.
prepare
(1) Peel the banana, cut into pieces, beat the eggs in a bowl, add the flour and stir well to make an egg paste.
(2) When the oil pan is heated to 50%, dip the bananas into dry flour one by one, hang the egg paste, fry them in the oil pan until golden brown, and take them out.
(3) After the wok is washed, add a little base oil and sugar to stir fry quickly. When the sugar is about to melt, drop a few drops of boiling water. When the sugar changes from big bubble to small bubble, and from sticky to suddenly soft (or slightly yellow in color), pour in the bananas that have just come out of the pot and sprinkle with green and red silk. Remove the frying spoon from the fire and turn it evenly. Or put the banana on the plate first and pour the fried syrup on it.
Chinese Cabbage jiaozi
800g of Chinese cabbage, 300g of minced meat, 2 onions, 3 slices of ginger, 20g of shrimp skin, sesame oil 1 tablespoon, pepper 1 tablespoon, 2 tablespoons of salt and oil each.
condiment
prepare
1. Add onion, Jiang Mo, shrimp, salt and pepper into minced pork.
2. Pour in the oil and sesame oil and mix well in the same direction. (Tip: Stir in the same direction so that the meat can fully absorb the oil and seasoning. )
3. Add 3/2 cup of chinese cabbage juice and stir in the same direction until it thickens. (Hint: Mixing chinese cabbage juice and air into ground meat will make the meat more tender and sweet in chinese cabbage juice. )
4. Finally, mix in chopped cabbage.
5. The whole stirring is the authentic Chinese cabbage stuffing.
6. Pour 8 portions of water into the pot, put it into jiaozi after boiling, and immediately push it from top to bottom with a colander. When the water boils again, add 1 cup of cold water to medium heat, and then repeat the step of adding water 1-2 times. Jiaozi floats and turns white, and it's ripe. Drain the water and serve.
trait
Bright color, fragrant teeth and cheeks.
Tofu river
Ingredients: 4 pieces of tofu (about 30g), minced meat 150g, 2 eggs, soy sauce 10g, sugar 5g, salt 3g, monosodium glutamate 2g, wet starch 60g, flour 40g, chopped green onion 5g, Jiang Mo 5g, pepper 1O0 chicken soup.
condiment
prepare
1. Cut tofu into cubes one by one. Knock the eggs into a bowl and mix them with 50g of humidified starch, 2g of flour, refined salt and 1 g of monosodium glutamate.
2. Put the wok on the fire, add peanut oil to 70% heat, add water and tofu and fry for about 3 minutes, then take it out when it is 80% ripe.
3. Poke the fried tofu aside with a knife, hollow out three quarters, then evenly fill in minced meat and seal it with wet starch.
4. Put the original wok on the fire again. When the oil is heated to 60%, wrap the brewed tofu blocks in the whole egg paste and put them into the wok one by one. Fry for about 3 minutes until it turns golden brown.
trait
This dish is golden in color, beautiful in shape, soft and crisp in texture and fresh and mellow in taste.
braised eggplant
The raw materials are eggplant 500g and pork 100g.
Seasoning peanut oil, refined salt, soy sauce, monosodium glutamate, cooking wine, onion, ginger and garlic.
prepare
(1) Choose fresh and tender eggplant, remove its pedicel, wash it, cut it into two pieces, each piece into two pieces, and then cut it into triangular dices. Wash and dice pork, and cut onion, ginger and garlic into fine powder.
(2) Heat the wok with oil, and pour the eggplant into the wok one by one.
Jingwei crystal wantou
prepare
A pig's elbow was scraped clean with a knife. After bone removal, cook with clear water until there is no blood (about 10 minute). Take it out and rinse it with water. Then change the elbow into boiling water, add onion ginger and appropriate amount of salt, and cook it over low heat until it is cooked thoroughly. Prepare a large soup bowl, put down the elbow skin and skim the soup to remove the foam. Take out the onion and ginger, add a little monosodium glutamate, pour it into a bowl, cool it and put it in the refrigerator. After two hours, slice it and serve. Crystal elbow slices are crystal clear, fragrant and refreshing, and mixed with juice of garlic paste, rice vinegar and sesame oil, which is a delicious cold dish in summer.
Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]
The raw materials are 400 grams of chicken, 60 grams of green pepper and 20 grams of egg white.
Seasoning salt, cooking wine, onion, ginger, garlic, soy sauce, monosodium glutamate, douban hot sauce, onion, wet starch, cooked lard.
prepare
(1) Boneless chicken, shallow chisel, then gently chop it with the tip of a knife (it can't be cut through), cut it into squares about 1.5cm square, mix well with salt and cooking wine, and then use egg white and wet starch slurry.
(2) Clean the seeds of green pepper (half red and half green) and cut it into cubes 1cm square. Dice onion, peel ginger and garlic, and cut into thick nail slices. Make a sauce with salt, soy sauce, cooking wine, monosodium glutamate, broth and starch.
(3) Add half a pot of oil to the wok, heat the wok to 50% to 60%, then cut the diced chicken until it is 80% ripe, and take it out.
(4) Leave the bottom oil in the wok and simmer until the oil is hot, then put the onion, ginger and garlic in the wok, add the watercress hot sauce and stir-fry in red oil, add the diced green pepper and stir-fry, pour in the prepared sauce, bring the wok to a boil, add the diced chicken and sprinkle with sesame oil evenly.
trait
Bright red in color, fresh and refreshing, and full of spicy taste.
Celery mixed with dried incense
Ingredients: 200g of dried bean curd and 300g of celery.
Seasoning salt, monosodium glutamate, sesame oil and shredded ginger.
prepare
(1) Cut dried bean curd into filaments, wash celery and cut into sections. Put them in boiling water, blanch them, take them out and drain them.
(2) Put the dried bean curd and celery into the pot, add refined salt, monosodium glutamate, sesame oil and shredded ginger and mix well.
Shredded beef with celery
The raw materials are lean beef 150g, tender celery 500g and egg white 20g.
Seasoning peanut oil, salt, soy sauce, monosodium glutamate, cooking wine, noodle sauce, sesame oil, starch, pepper powder, spicy bean paste, shredded red pepper, shredded onion and shredded ginger.
prepare
(1) Shred beef and mix with starch, cooking wine, refined salt, egg white and appropriate amount of sesame oil.
(2) When the wok is heated to 50% heat, the shredded pork will be scattered in the wok, fished out and drained. Add bean paste, soy sauce, sugar and cooking wine, stir-fry until fragrant, then add shredded onion, shredded ginger, shredded dried chili and shredded celery, stir-fry with shredded beef several times, and add monosodium glutamate and sesame oil.
trait
pay attention to
The oil temperature of shredded beef should be controlled at 50% to 60%, and celery should be fried quickly until crisp.
Steamed egg with meat pie
400g (8 eggs) and 200g pork.
Seasoning salt, sugar, cooking wine, monosodium glutamate, onion and Jiang Mo.
prepare
(1) Put minced pork into a pot, add onion, Jiang Mo, cooking wine, refined salt, clear water and monosodium glutamate to make meat stuffing, divide it into 8 plates, dig a hole in the middle of the meat stuffing, knock in the eggs, and sprinkle some refined salt on the eggs.
(2) After the water in the pot is boiled, steam the patties and eggs for about 20 minutes, and then take them out of the pot.
trait
Meat does not come loose, eggs do not overflow, unique shape, unique flavor.
Steamed eggs with minced meat
250g of raw eggs (or duck eggs and goose eggs) and 0/00g of pork/kloc.
Seasoning salt, white soy sauce, monosodium glutamate, sesame oil, minced onion and ginger.
prepare
(1) Beat the eggs into a bowl and mix well.
(2) Wash the pork, chop it into fine powder, then put minced meat, onion, Jiang Mo, white soy sauce, monosodium glutamate and a proper amount of water and refined salt into a basin, stir them evenly, steam them one by one in a cage, take them out and dip them in sesame oil for eating.
Tofu in Casserole
Raw tofu 700g, pork belly 120g, dried laver 5g, Chinese cabbage (or cabbage) 100g.
Seasoning salt, monosodium glutamate, cooking wine, pepper powder, sesame oil, fresh soup.
prepare
(1) Cut tofu into thick strips, blanch thoroughly with boiling water, take out, drain water, wash vegetables, cut oblique slices, slice pork, and soak dried seaweed in warm water for later use.
(2) Boil the fresh soup in the casserole, skim off the floating foam, add refined salt, pork slices, shrimp skin, pepper powder, cooking wine, green vegetables slices and tofu, then add monosodium glutamate and drizzle with bright oil.
Roasted grass fish tofu
Classified children
The raw materials are pure grass and fish 100g, tofu 100g, bamboo shoots 10g, garlic sprout 5g, cooked pig 50g, soy sauce, cooking wine, refined salt, monosodium glutamate, chopped green onion, Jiang Mo and fresh soup.
condiment
prepare
1. Wash grass carp, cut along the length direction, and cut into cubes 1 cm square; Tofu is also cut into squares of the same size; Cut the bamboo shoots into 0.3 cm thick cubes.
2. Put the pot on the fire, put the oil to 80% heat, add the diced fish, cook the wine, cover the pot and simmer with low fire, add the onion, ginger, soy sauce and salt, and burn until it changes color, then pour in the fresh soup to boil, cover the pot and simmer with low fire for 3 minutes, then add the tofu and bamboo shoots and simmer with low fire for 3 minutes, then turn the fire to thick soup, add monosodium glutamate and sprinkle with it.
trait
This dish has tender fish, tender tofu and delicious soup.
pay attention to
Use slow fire when making to prevent fish and tofu from being burned to pieces.
Four Joy Meatballs
Ingredients: 300 grams of pig fat and lean meat, 20 grams of diced sea cucumber, 20 grams of diced winter bamboo shoots and 80 grams of eggs.
Seasoning flour, soy sauce, cooking wine, monosodium glutamate, salt, onion, Jiang Mo, sesame oil, hairy soup, peanut oil.
prepare
(1) Chop the fat meat and lean meat into powder and put them in a small pot. Beat in the eggs, add minced onion and ginger, cooking wine, salt, soy sauce and sesame oil. When it becomes sticky, add sea cucumber and diced bamboo shoots and stir well. To master the salty taste of minced meat, then divide the combined stuffing into four equal parts and rub them into big balls with both hands.
(2) Add the concentrated water mass powder into the eggs to form a thick paste. At the same time, boil the oil pan, immediately take the meatballs in your hand, spread them with even egg paste, fry them quickly in the oil pan and take them out immediately.
(3) Put the meatballs in a steaming bowl, pour in some hairy soup, cooking wine, monosodium glutamate, salt and soy sauce, which tastes good, put them in a drawer and steam them thoroughly, and buckle them in the bowl.
trait
Golden color, crisp, tender, fragrant, the entrance is scattered.
Crispy fried hairtail
The raw materials are 700g hairtail and 25g eggs.
Seasoned peanut oil, refined salt, starch, flour, spiced powder, pepper.
prepare
(1) Slaughter hairtail, wash it, cut it into pieces, put it in a basin and marinate it with salt.
(2) Wash the pickled hairtail, drain the water, mix it with eggs, starch, flour, allspice powder and pepper, heat the oil to 70%, add the fish pieces and fry until cooked.
trait
Golden color, salty and crisp.
Sweet and sour pork
Ingredients: 350g pork tenderloin and 25g egg white.
Seasoning vegetable oil, soy sauce, cooking wine, refined salt, sugar, balsamic vinegar, starch, chopped green onion, Jiang Mo and mashed garlic.
prepare
(1) Cut the pork slices into thin slices with a thickness of about 1cm, spread the crossed flower knives (which can't be cut off) on both sides with a knife, then change the knives to grow into strips with a width of about 3cm, 1.5 cm, put them in a pot, add a little salt and cooking wine, mix well, add starch and eggs, and clear the egg paste.
(2) Put the wok into a half pot of oil. When it is 50% hot, put the pasted meat pieces into the wok one by one, fry them in medium heat until the tenderloin is cooked, and take them out. When the oil is 80% hot, put the fried tenderloin into the wok to make it tender outside and golden inside.
(3) Add a little base oil to the frying spoon, add onion, ginger and garlic, stir fry, then add soy sauce, white sugar, balsamic vinegar and cooking wine, stir fry until the sugar dissolves, adjust to sweet and sour taste, thicken with starch, roll in the fried tenderloin for a few times, and pour in a little thick oil to serve.
trait
The color is reddish and shiny, the taste is sweet and sour, and the outside is tender and transparent.
pay attention to
When frying tenderloin, the oil temperature should be well controlled, and it should be low first, then medium and finally high. It is best to fry the sweet and sour sauce in two pots for the last time at the same time, so that the tenderloin just coming out of the oil pan can directly enter the frying spoon to cook the juice. This dish was still boiling when it was served.
Lagmunk
The raw materials are about a catty of potatoes, peanut oil 100g, chives 100g, 5g of salt and a little fresh milk.
condiment
prepare
1. Wash potatoes, steam them, peel them and cut them into chips, the finer the better (see your own craft), and marinate them with fresh milk and salt for 20 minutes. Cut the onion into chopped green onion.
2. Heat the pan over high fire (it is best not to touch the pan), add oil to medium fire, pour about 65,438+000 g potato chips into the pan, press them into round cakes with a flat shovel and compact them. Carefully turn over after frying on one side, and sprinkle chopped green onion evenly after frying on both sides. In the future, you must put chopped green onion into the cake to taste good, and wait until both sides are brown.
trait
pay attention to
After serving, you can serve according to the taste of the diners. Sushi with salt and pepper or tomato tastes delicious, but it tastes better without touching anything.
Potato pine
500 grams of raw potatoes.
Flavoring sugar (or refined salt), vegetable oil.
prepare
Wash potatoes, peel them, cut them into filaments, fry them until they are crisp and golden in color, take them out, and mix them with white sugar (or refined salt) to serve.
Crispy pumpkin strips
600g pumpkin and 50g flour.
Seasoning salt, monosodium glutamate, spiced powder, vegetable oil.
prepare
(1) Peel the pumpkin, wash it, cut it into strips, add salt, monosodium glutamate and pepper water and mix well, then add flour and mix well to cover the pumpkin strips with a layer of paste.
(2) When the oil pan is on fire and it is 70% hot, sprinkle the pumpkin strips into the oil pan in batches (they can't stick together to form blocks). When the surface is fried hard, stir gently with chopsticks and fry until the pumpkin strips are crisp and golden. Take them out and put them on a plate. Sprinkle some pepper and salt when eating.
Lingbao 2006- 1- 13 06:38
I like it very much. Go home and do it.
Baby wishing house 2006- 1- 13 06:39
Stewed pork with brown sauce
Ingredients: 750g of pork belly with skin.
Seasoning peanut oil, salt, soy sauce, sugar, hot sauce, onion ginger, pepper, pepper, wild vegetables and so on.
prepare
(1) Cut the meat into large pieces, cook it with onion, ginger, salt and pepper until it is 80% cooked, and take it out.
(2) Scrape off the soup oil from the skin of the cooked meat, smear it with soy sauce or sugar, leave white sugar stains for 30 minutes, fry it in a strong oil pan until the skin turns red, take it out and let it cool for later use.
(3) Cut the air-cooled meat into chunks with a thickness of about 12cm and a thickness of about 0.3 cm, put them in bowls with their skins down (each bowl has 10- 16 chunks), and add the cut mustard seeds (or fried beans, tofu, minced meat, etc.). ) put it on top and add soy sauce.
(4) Boil the cooked soup, adjust the mouth, hook a little powder and pour it on the meat.
trait
Skin color with foreign sauce: shiny, greasy, delicious,
pay attention to
When cutting meat, put the meat with the skin down, and the slices should be even and not too thick. You can also put other dishes in the meat bowl first. Put some fried vegetables on it after steaming, and it will taste like meat and vegetables.
This is a must-have dish for the New Year's Eve dinner in our hometown, and my husband loves it very much. Therefore, although I am outside, I can cook it myself every New Year, and the restaurant also sells it, but I always feel that it is not so authentic.
Because the pots here are all small ones, it is easy to leak oil when frying, so be especially careful and it is best to cover them with a lid. Unlike cooking in my hometown and countryside, I use that kind of cauldron to fry. I'm not afraid of being scalded by oil. The dishes cooked in the cauldron are delicious. My mouth is watering at the thought of this!
Ginkgo roast chicken
Ingredients: 1250g clean hen, 250g ginkgo, 750g clear soup, 500g lard, 20g chicken oil, 50g ginger, 50g garlic and cooking wine, 2g pepper, 2g carrot, 5g salt, 1g monosodium glutamate and 25g wet starch.
condiment
prepare
1. Remove the shell and bud of ginkgo, put the wok on the fire, add lard and heat it to 60%, fry the ginkgo until it is in the skin, and take it out. Cut carrots into small plum blossoms and cook them.
2. Blanch the clean chicken in boiling water, then pick it up and rinse it in clean water.
3. Add ginger, onion, cooking wine, pepper and chicken to the broth, heat it with low fire, add ginkgo and refined salt when the chicken is cooked to 80%, put the chicken into a plate when the ginkgo is burnt, and surround the ginkgo around the chicken; Put the soup in the pot on the fire, remove the ginger and onion, hook the wet starch, thicken the soup with monosodium glutamate and chicken oil, pour it on the chicken, and put carrots and plum blossoms around the chicken.
trait
The taste is mellow and fresh, the chicken is fresh and tender, and the ginkgo is sweet.
Douchi fish
Raw materials: 450g of fresh fish, 50g of Tongchuan Douchi, 500g of vegetable oil, 5g of onion/kloc-0, 5g of garlic/kloc-0, 0g of cooking wine/kloc-0, 5g of salt, 50g of soy sauce/kloc-0, 50g of fresh soup, 2g of pepper and sesame oil.
condiment
prepare
Clean fresh fish, cut into strips with a length of 5cm and a width of 1.2cm, and marinate with ginger slices, onions, salt, cooking wine and pepper. Chop the lobster sauce, cut the onion into 3 cm sections, and cut the garlic into discs. Put the pot on fire, add vegetable oil to about 200 degrees, add fish sticks, fry until golden brown, take out the oil in the pot, add a little clean vegetable oil, heat, add lobster sauce and fry until dry, add onion and garlic slices, and pour in fish sticks; Add cooking wine, salt, soy sauce, fresh soup and pepper, stir-fry until the juice is dry, add sesame oil, and put it in a pan to cool. When eating, put the fish sticks on the plate, remove the onions and garlic, and pour the original juice on the fish.
trait
Delicious, tender and smooth, lobster sauce is rich in flavor and unique in flavor, and it is a good accompaniment.
Steamed sparerib with flour
Ingredients: ribs, rice flour, coriander, watercress, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.
condiment
prepare
1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well.
2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.
trait
Salty, spicy and delicious, and the ribs are very soft.
Dongpo pork knuckle
Ingredients: pork elbow, snowflake bean, scallion, Shaoxing wine, ginger and Sichuan salt.
condiment
prepare
Scrape pig elbow, clean it, cut a knife along the bone seam, cook it in a soup pot, remove bones, put it in a casserole with pig bones, add cook the meat original soup, add enough at a time, add onion, ginger and Shaoxing wine and boil it over high fire; Wash the snow beans, put them in a boiling casserole, cover them tightly, simmer for about 3 hours, and clamp them with chopsticks until the skin is rotten. Put Sichuan salt when eating, and spoon the soup beans into a bowl. Dip in soy sauce.
trait
The soup is milky white, the snow beans are white, and the pork elbows are rotten and soft, original and fragrant.
Bazhen eight treasure rice
Raw materials: glutinous rice, sugar, lard, boiled water, bean paste stuffing, sweet-scented osmanthus and candied dates.
condiment
prepare
1. Steamed glutinous rice, mixed with white sugar, lard and boiled water.
2. When the candied dates are put into a bowl, they are arranged in a pattern, with bean paste and sweet-scented osmanthus in the middle, then covered with glutinous rice, flattened, steamed in a cage for one hour, and shoveled out when eating.
Tomato beef
Raw materials: 500g of beef ham, 500g of cooked vegetable oil, 20g of tomato15g, 20g of dried pepper, 3g of pepper, 0g of ginger15g, 0g of sugar10g, 20g of soy sauce, 7g of refined salt, 50g of white wine, 250g of fresh soup and onion/0g.
condiment
prepare
1. Cut the beef into pieces with a length of 6.5cm, a width of 4.5cm and a thickness of 0.3cm, put them in a bowl, add refined salt, Shaoxing wine, ginger slices and onion segments, mix well, marinate for about half an hour, and take out the onion and ginger. Dried peppers are cut into 2.5 cm long sections. Replace tomatoes with 2 cm pieces;
2. Heat the wok, scoop in vegetable oil and cook until 70% cooked, add beef slices and fry until brown, remove and drain. Leave the oil in the pot and heat it to 40%. Stir-fry dried peppers and prickly ash until brown-red. Stir-fry tomatoes, add fresh soup, add beef, refined salt and soy sauce to boil, collect the marinade with high fire, and add fermented grains, sugar, monosodium glutamate and sesame oil.
fried beef steak
Raw steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce and tomato slices.
condiment
prepare
1. Cut the steak into small pieces, weighing 10g, cut it into discs with a knife with a diameter of 1 inch and a half, chop it several times with the knife, and the meat turns round. Put the cattle into the marinade made of onion juice and yellow wine, drag it for a while, then take it out and marinate it for five minutes, and then drag it with egg paste;
2. Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.